Mushroom Wellington

Mushroom Wellington  This is SO easy but is bound to impress - serve as the centre-piece of a roast dinner.
Servings: 4 yield(s)
Ingredients
  • 250 g Button Mushrooms - sliced
  • 250 g Portobello Mushrooms - halved then sliced
  • 4 cloves Garlic
  • 1 medium Onion - roughly chopped
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Liquid Smoke
  • 100 g Cashew Nuts
  • 1 cup fresh Breadcrumbs - crumbled (About 1.5 slices)
  • 1 tsp dried Thyme leaves
  • 0.5 400g tin cooked Lentils - well drained
  • 2 sheets Puff Pastry
Instructions
  1. Preheat the oven to 180°C (160°C fan-forced).
  2. Fry the onion, in a large frying pan, over a medium-low heat, until soft – 7 minutes
  3. Raise the heat and add the garlic and mushrooms, and fry until the mushrooms have released their liquid and are starting to brown.
  4. Add the breadcrumbs, thyme, Worcestershire sauce and liquid smoke and stir through. Set aside and leave to cool, a little.
  5. Place the nuts, and mushroom mixture in a blender and blitz to a chunky texture. Don’t overdo it or the mixture will be too wet.
  6. Mix in the lentils.
  7. Lay the pastry out and put the filling in a line along the middle, leaving a gap at the edges.
  8. Roll up the pastry and fold the ends over to seal.
  9. Place in the oven for about 40 minutes, or until the pastry is golden-brown, check it every now and again during this time, and turn halfway.